How to cook
In a large pot, combine the milk, water, butter, sugar and salt and bring them to a boil on the stove. Then add the flour all at once and stir vigorously with a wooden spoon until the dough begins to come off of the bowl. Once it becomes a ball, remove it from the heat and add the eggs one at a time. After each egg, stir until it is completely mixed with the dough.
Using a pastry bag, pour out the dough in a tray with baking paper, into small round or oblong éclairs. Bake them in a preheated oven at 392°F (200 °C) for about 25-30 minutes. Do not open the oven door during baking, only after they are completely ready. Leave them in the oven to cool with an open door.
In the meantime, for the crème brulee: heat the cream, milk and sugar. Once they come to a boil, add the yolks, beaten in advance, stir vigorously until the cream thickens. After removing it from the heat, mix in the vanilla and pre-swollen and melted gelatin.
Allow the cream to cool completely and fill the éclairs with it. Optionally, pour couverture chocolate or a glaze over the éclairs.